Name: Roasted Eggplant and Potatoes with Ranch Seasoning
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: 3 medium potatoes, unpeeled, 1-inch chunks; Olive oil spray; 0.7 oz packet dried Ranch salad dressing mix; 1 small eggplant-1-inch cubes (peeling is optional); 2 medium zucchini, unpeeled, 1-inch cubes; 1/2 yellow onion, thin wedges; 5 ounces mushrooms, quartered; 1 tablespoon red bell peppers, finely chopped; ¼ teaspoon freshly ground pepper

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Sneak Peek: This roasted eggplant and potatoes recipe combines zucchini, mushrooms, onions, and ranch seasoning for a colorful sheet-pan vegetable side dish. Ready in about 1 hour 20 minutes.

roasted eggplant and potatoes with zucchini and mushrooms garnished with parsley and red peppers

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Love eggplant but can’t get your family on board? This recipe might just change their minds! It’s one of my favorite ways to make eggplant and potatoes in the oven without turning them into a casserole.

Shoutout to my daughter-in-law, Amanda, for sharing this gem from Art Smith’s Kitchen Life Cookbook(paid link). The first time I tried it, I didn’t even realize I was eating eggplant, and the secret seasoning? A simple packet of dry Ranch dressing mix.

Readers Say…
“This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!”—JIM

Ingredients & Substitutions

EGGPLANT: Small, firm eggplants with skin on; peel if preferred—no soaking needed.

POTATOES: Yukon Gold; sub with red-skinned waxy potatoes (no peeling) or russets if needed.

RANCH DRESSING MIX: Store-bought packet; sub with homemade mix.

ZUCCHINI: Fresh, firm zucchini; yellow squash works but softens more during roasting.

ONION: White or yellow onion; both work well.

MUSHROOMS: Fresh button mushrooms, quartered; use canned only if absolutely necessary.

RED PEPPER: Red bell pepper; sub with orange or yellow for similar sweetness and color.

How To Make Roasted Eggplant and Potatoes

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

spraying cut potatoes before baking. — Prep the potatoes

sprinkling with dried salad dressing mix. — Prep the potatoes

Roasted Eggplant and Potatoes with Ranch Seasoning

By Paula Rhodes

Roast a colorful mix of potatoes, eggplant, zucchini, mushrooms, onions, and red pepper—seasoned with dry ranch mix and just a touch of oil. Start the potatoes first, then add the rest for perfectly browned, tender veggies with bold flavor and minimal fuss.

5 from 12 votes

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Video

Prep time: 35

Cook time: 45

Total time: 1 20

Ingredients

3 (639 g) medium potatoes, unpeeled, 1-inch chunks
Olive oil spray
0.7 oz packet dried Ranch salad dressing mix
1 (458 g) small eggplant-1-inch cubes (peeling is optional)
2 (392 g) medium zucchini, unpeeled, 1-inch cubes
½ (55 g) yellow onion, thin wedges
5 ounces (141 g) mushrooms, quartered
1 tablespoon red bell peppers, finely chopped
¼ teaspoon freshly ground pepper

Instructions

Preheat oven to 425˚ F.
Line a baking sheet with a silicone baking mat or aluminum foil. Spray lightly with Olive oil spray or vegetable oil spray.
Prep the Potatoes: Toss 3 (639 g) medium potatoes, unpeeled, 1-inch chunks into a large bowl with a light spray of olive oil. Toss to coat all pieces lightly.
Sprinkle half of the 0.7 oz packet dried Ranch salad dressing mix over the potatoes and toss to coat.
Spread on a prepared baking sheet and roast for 10 minutes.
Prepare Remaining Vegetables: Place 1 (458 g) small eggplant-1-inch cubes (peeling is optional), 2 (392 g) medium zucchini, unpeeled, 1-inch cubes, 1/2 (55 g) yellow onion, thin wedges , 5 ounces (141 g) mushrooms, quartered, and 1 tablespoon red bell peppers, finely chopped into a large bowl and spray with oil.
Season the vegetables: Add the remaining ranch mix to the vegetables and stir to coat evenly.
Combine and roast: Add the vegetables to the baking sheet with the potatoes. Stir gently to mix.
Finish and serve: Roast until vegetables are browned and fork-tender (30-40 minutes), stirring once or twice during baking.
Season with ¼ teaspoon freshly ground pepperand serve hot with optional toppings. Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.

Notes

Make Ahead: Prep and chop veggies earlier but roast just before serving.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

FAQ

Is aubergine the same as eggplant?
- Yes, they are the same vegetable.
Do I need to peel the eggplant?
- No, the skin is edible and softens during roasting. Eggplant skin is full of nutrients. Peel only if preferred.
Should I remove the seeds?
- Only if the eggplant is overly ripe with large seeds.

Final Thoughts:

Sometimes the best dinners really are the simplest. A few chopped vegetables, a splash of oil, and your favorite seasoning blend are all it takes to fill the kitchen with good smells and the table with happy eaters. This roasted veggie mix proves you don’t need fancy techniques or hard-to-find ingredients to make something worth sharing.

If you have true eggplant fans at your table, check out more of my eggplant recipes:

Satisfying Ratatouille Soup with Mini-Meatballs (+Video),
Corn and Eggplant Vegetable Medley
Spicy Eggplant Recipe with Green Chiles

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

roasted eggplant and potatoes — Old picture when this post was originally published.

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

4.84 from 12 votes (11 ratings without comment)

6 Comments

Jim says:

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Hi Paula,

This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!
Jim

1. Paula says:
  
  at
  
  Hi Jim,
  
  I couldn’t agree more. Thank you for the 5-star rating.
  
Amanda says:

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Thanks for the nice post! You are the one that inspires me to try out new dishes!

Christine @ Fresh Local and Best says:

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That is a great tip to toss the eggplant in salt, and drain. I often forget and this step, but I will be sure to try it the next time.

Mimi says:

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Roasted veggies are a favorite of our family. I have never tried them with a salad dressing mix, but I will now. I usually sprinkle them with basalmic vinegar and olive oil.
Mimi

Sandy says:

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I have had this wonderful vegie dish a time or two at my daughter’s house. (Amanda)
It is awesome and something everyone seems to like. Thanks for sharing girls. Romaine, I know what you mean about the cool dishes. I have started looking for some myself. You both bring such joy to cooking.